Indian Spiced Grilled Chicken Thighs

By Addie

Ingredients

• SPICE RUB:
• 2 lbs. chicken (I use bone in thighs or boneless skinless thighs)
• .......................................
• 1 Tablespoon coarse ground black pepper
• 1 1/2 teaspoons Hungarian sweet style paprika
• 1 1/2 teaspoons Smoked Spanish style paprika
• 1 Tablespoon Garam Masala
• 2 teaspoons ground cumin
• 2 teaspoons Turkish oregano (any oregano will do)
• 1/2-1 teaspoon salt (optional)
• 1 garlic glove, crushed
• 1/2 teaspoon cayenne pepper
• 3 Tablespoons vegetable oil
• 2 Tablespoons fresh lemon or lime juice (juice of 1 lime or 1/2 lemon)
• 3 Tablespoons plain, unsweetened yogurt (Greek yogurt is great here)
• ...........................................
• RAITA:
• 2 medium cucumbers, peeled, seeded and thinly sliced or chopped
• 2 Cups plain, unsweetened yogurt (Greek is good here)
• 3 Tablespoon lemon juice (juice of 1 small lemon)
• 2 Tablespoon chopped fresh mint leaves
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt (optional-to taste)

Preparation

Step 1

Wash the chicken, pat dry and set aside. Combine all of the rub ingredients in a bowl; mix well, to make a soft paste. Rub on the chicken, coating thoroughly. If you are using chicken with skin, be sure to rub some of the spice rub under the skin.

Combine all of the Raita ingredients in a bowl and mix well. Chill.

Grill chicken, covered, over low or indirect heat, about 20 minutes per side, depending on the size. Use a thermometer if in doubt— 165° is good for poultry.

Serve with Raita and white rice, if desired. Curried rice is also good with this chicken.